190g plain flour
1½ tsp baking powder
pinch of salt
90g dark soft brown sugar
120ml milk
2 eggs
60g butter, melted
2 tbsp Black Treacle
2 tsp vanilla extract
For the sauce
90g butter
200g dark soft brown sugar
250ml double cream
Preheat the oven to 170°C / 150°
fan. Butter a suitable baking tin or
dish, approx 21 x 18 cm.
Sift the flour, salt and baking powder
into a large bowl. Add the sugar and mix
well.
In another bowl whisk together the
milk, eggs, vanilla and melted butter, until a light frothy foam appears on
top.
Add the liquid to the flour mixture
and mix together until smooth and well blended.
Pour into the baking dish and bake
for 20-30 minutes until the the sponge is firm and golden brown.
While the sponge is baking, make the
sauce by putting all the ingredients into a large saucepan and heating gently,
stirring all the time, until smooth and dark brown. Set aside to cool slightly until the sponge
is done.
When the sponge is cooked, remove it
from the oven and prick all over with a skewer or fork, going right through to
the bottom of the cake. Then pour the
toffee sauce over it to allow it to seep into the sponge. There will be plenty of sauce left over to
serve separately with the pudding.
Serve warm with the reserved toffee
sauce, plus cream or ice cream for that extra indulgence
Serves 6 generously, would easily
stretch to 8 servings.
